When I first heard about Bokashi composting, I was skeptical. A bin that can handle meat, dairy, and even cooked leftovers? It sounded too good to be true. But after using a Bokashi bin for several months, I can honestly say—it’s become a game-changer in how I manage kitchen waste.

If you're curious about whether Bokashi composting is right for you, here's my honest review based on real experience, plus some practical tips to help you get started.

First Impressions: Compact, Clean, and Surprisingly Easy

I ordered a starter Bokashi kit online, which came with:

• A bucket with an airtight lid

• A spigot for draining liquid

• A bag of Bokashi bran (inoculated with beneficial microbes)

The setup was easy. It fit perfectly under my sink, and the airtight lid really does help keep smells contained. It doesn’t look like a traditional compost bin—and that’s a good thing for indoor use.

What I Love About It

✅ It Takes Almost Everything

Unlike traditional composting, Bokashi handles meat, dairy, cooked food, and small bones. As someone who cooks a lot, this drastically reduced the amount of waste going into the trash.

✅ Minimal Odor

As long as I use enough Bokashi bran and keep the lid sealed, it never smells bad. At most, there's a slight pickled scent—nothing offensive.

✅ Bokashi Tea Is a Bonus

The bin produces a nutrient-rich liquid (“Bokashi tea”) that I dilute and pour into my garden beds. It’s like a free, natural fertilizer every few days.

A Few Drawbacks

❌ It’s Not “Compost” Right Away

Bokashi doesn’t produce ready-to-use compost in the bin. The waste is fermented, not decomposed. You’ll need to bury it in soil, add it to a compost pile, or mix it into a soil factory for final breakdown.

❌ Requires Some Discipline

You need to drain the liquid every few days and layer scraps properly with bran. If you’re not consistent, smells and mold can develop.

❌ You Might Need Two Bins

If you produce a lot of kitchen waste, one bin might fill up quickly. I now rotate between two bins to keep the process flowing smoothly.

My Personal Tips for Bokashi Success

1. Chop Your Scraps Small

The smaller the pieces, the faster and more evenly they ferment. I now cut up food waste as part of my kitchen routine.

2. Keep a Kitchen Caddy

Rather than opening the bin 10 times a day, I collect scraps in a small caddy or bowl and do one big deposit at night—less mess, less hassle.

3. Don’t Skimp on Bokashi Bran

Be generous, especially with meat and oily food. The microbes need to coat the scraps thoroughly to do their job.

4. Drain the Liquid Regularly

Set a reminder! This helps prevent smells and ensures the right environment inside the bin.

5. Use a Soil Factory or Compost Pile

I bury my fermented scraps in a designated soil container (aka “soil factory”) on my balcony, then use the finished compost in my herb planters.

Final Verdict: Worth It?

Absolutely.
If you’re looking for a low-maintenance, odor-free way to compost more types of food, the Bokashi bin is 100% worth trying. It’s especially great for apartment dwellers, small-space gardeners, and anyone tired of throwing food in the trash.

It may not be perfect, but with a little care, the benefits far outweigh the drawbacks. Bokashi composting has helped me cut down on waste, feed my garden, and feel more connected to sustainable living—all from my own kitchen. read more on potager project.